My Easy Guacamole Recipe

One thing that I’m looking forward on weekends is when my hubby and I take out our favorite chips, make our own guacamole and watch a movie. We must have it at least one evening, whether it’s Friday, Saturday or Sunday. When I was making guacamole last weekend, I though I’d share it with you guys, because as far as I know it’s always good to share and since cooking and preparing food is something I really enjoy doing, it has to be on my blog, as well :).

I promise you the smell and taste of this guacamole will make you speechless!

Attention: this recipe is very easy!

I’m using my Immersion Blender & Electric Spiralizer from Chefman

Ingredients (for 2-4 people):

  • 3 ripe avocadoes
  • 1 lime, juiced
  • 1 teaspoon of himalayan pink salt
  • 1/2 cup of red onion, diced
  • 4 tablespoons of chopped fresh cilantro
  • 1 or 2 tomatoes, diced
  • 1 clove of garlic, diced
  • small pinch of cayenne pepper

In a medium bowl, smash together all the ingredients and refrigerate 1 hour for best flavor or serve immediately.




– if you don’t like tomatoes that much, you can skip this step or add only 1;

– instead of himalayan pink salt, you can use sea salt;

– cilantro is the best fresh, but I usually buy a bunch, cut it and freeze so whenever I need it, I have it and the freshness is still there;

– instead of cayenne pepper, you can use fresh jalapeno pepper.


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84 thoughts

  1. Thanks and nice recipe – I like mine a bit spicier so I usually either use the jalapeΓ±os or cut back on the tomato and use a spicy salsa. Cheers, Brian

  2. I was borned with an avocado in my stomach πŸ˜‚ I always have some at home and always find an excuse to make guacamole but without garlic and for sure a fresh spicy green pepper if not available a red one… but fresh jalapeΓ±o is an excellent idea πŸ˜‹

  3. Adding cilantro is an inspiration, and I’m definitely “borrowing” your idea. Occasionally dinner is toasted tortillas, guacamole and salsa. Cilantro will make it even more delectable. Thanks for the tip!

  4. I read somewhere that it’s good to retain the avocado seed in the dip till just before consumption, so that there’s no discoloration. Is it true?

    Also, love your passion in the kitchen as much as on the road!

  5. I am very new to avocados. I’m 31 and just had my first one this weekend. Guacamole has always been something I avoid, especially the super chunky ones. But yours looks great. And no way would I avoid the tomatoes! I’ll have to give this one a try next weekend πŸ™‚ Thanks for sharing it!

  6. I really like this recipe! If you don’t have any avocados, I’d suggest substituting them with potatoes! It’s really good, just cook about 3 of them until soft then throw them in with the rest of the ingredients!

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